Monday, June 18, 2012

Baked Brie in Puff Pastry (Brie en Croute) with Caramelized Onions



I really wasn't planning on posting a recipe for this to be quite honest, so I am not prepared with my usual step by step photos. 

I received a few emails from readers asking me to post the recipe for the Brie in puff pastry. Love, love emails and comments!!
A couple of readers have events coming up they want to make it for, a few more love Brie in puff pastry and wanted my recipe.
I make Brie in puff pastry quite often for many reasons, with different fillings. 

First off the presentation of the finished product is NEXT TO NONE!!  Secondly it's so darn easy, and third but most important... IT'S DELICIOUS!!!
Flaky, buttery pastry dough... gooey delicious cheese, what's not to love?


Ready for the recipe?

Here we go:

Ingredients:
1 Sheet puff pastry thawed (can be found in the freezer section with frozen pie crusts etc)
1 egg beaten
1/4 cup (56.7 gr) apple jelly
2 large onions that have been caramelized
2 Brie logs or 1 Brie round
flour for rolling pastry sheet out.

Directions:

Preheat your oven to 400F (204-218 C).  On a flat surface sprinkle your flour, top with your pastry dough and sprinkle a little bit more flour on the dough as well.  Roll out into a large rectangle.  Don't worry if your sheet is imperfect, you will be rolling this onto itself. 
Spread your apple jelly around the center area only on you pastry sheet, add your caramelized onions and last place your cheese over the onions.

At this point slice off a strip of dough so you can create designs of your liking on the top if so desired and set aside.
Brush the beaten egg all around the outer edges of the pastry dough.  Take one edge and fold over the cheese towards the  middle.  Take both bottom end edges and fold toward the center as well, and lastly fold over the remaining edge and press firmly down to seal.

Carefully lift the puff pastry and flip over onto a non stick baking sheet.  Brush egg mixture all around the pastry (this gives it an amazing glow).  If so desired shape your strip of reserved dough into whatever shape and place on pastry puff, brush with more beaten egg and place in oven.


Bake for 22-25 minutes till nicely golden brown.  Now, here is the hard part... are you ready?  You have to wait almost an hour before you can cut into this tantalizing creation!!  Yes, yes, you read correctly.  The reason is because the brie has literally melted, so if you cut into it while still super hot, all the cheese will literally ouze out!  Makes sense yes?  So wait just a little and admire it lovingly from afar, knowing full well in almost an hour, you will be sinking your teeth into the most flakiest, buttery, gooey, cheesey log of love!!!



Till next time!!

Dishin with Didi


14 comments :

  1. Didi, I absolutely love the combination of apple jelly and caramelized onions in this fantastic brie en croute! I MUST try this, thank you, thank you for the recipe!! xoxo

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    1. Thank you Melissa! I hope you do try. The flavor combination of the sweet onions coupled with the Brie and then the flaky pastry is outta this world!! Let me know.

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  2. Didi, that thing is gorgeous! Wow girl!

    Patti

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    1. Thank you Patti! Isn't it beautiful? Hardly any work, that's why I love it so...

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  3. Dear Didi...please add professional mind reader to you list of accomplishments! I have always wanted to learn how to make this!!! WOW..this is beautiful, and it just looks like something I want to serve at my next family gathering. Honestly...it is gorgeous! Quick question...can you use the triangle pieces of brie that you find at the store, or do you need one that has the rind all the way around? Cannot wait to try this one!!!

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    1. Thank you Olga!! I should start charging for mind reading huh?? ;-)
      You must use the Brie with the rind, that is what helps keep the cheese from leaking out during baking.
      Let me know.

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  4. Thank you for posting this - I've been waiting! It's absolutely beautiful and I bet it tastes out of this world. Can't wait to give it a try for my next girls night in!

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    1. You are quite welcome Stephanie, please let me know... and if you change it up, def. let me know... I love to changes and variations!!

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  5. Replies
    1. Coming from someone that lived in France for how many yrs? This is the best compliment... thank you my friend!!!

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  6. Oh wow! I missed this one somehow..

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    1. It was probably when you got what 40 of the posts all delivered at once into your inbox, lol
      I still remember your email, LOL!!!

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  7. It's so pretty!! And I bet it is so creamy and flakey and savory and sweet and yummy!!

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